Print

Authentic Tres Leches Cake with Cinnamon Whipped Cream

A close-up, sunlit slice of moist Tres leches cake topped with fluffy whipped cream and a dusting of cinnamon.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this moist sponge cake soaked in three milks for a creamy, melt-in-the-mouth traditional Cinco de Mayo dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 large eggs, separated
  • 3/4 cup granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/4 cup evaporated milk
  • 1/4 cup sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  3. In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar until the mixture is pale yellow. Beat in the vanilla extract.
  4. In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff, glossy peaks form.
  5. Gently fold the dry ingredients into the yolk mixture in three additions, alternating with the whole milk, beginning and ending with the dry ingredients. Do not overmix.
  6. Fold one-third of the beaten egg whites into the batter to lighten it, then gently fold in the remaining egg whites until just combined.
  7. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
  8. While the cake cools slightly, prepare the milk mixture: whisk together the evaporated milk and sweetened condensed milk in a small bowl.
  9. Poke holes all over the top of the warm cake using a fork or skewer. Slowly pour the milk mixture evenly over the entire surface of the cake. Let the cake cool completely at room temperature, then refrigerate for at least 2 hours, or preferably overnight, to absorb the liquid.
  10. To make the topping, beat the heavy whipping cream, powdered sugar, and cinnamon until stiff peaks form.
  11. Spread the cinnamon whipped cream over the chilled cake before serving.

Notes

  • For the best texture, allow the cake to soak in the refrigerator for a full 8 hours or overnight.
  • You can use a standard whisk or an electric mixer for whipping the cream.

Nutrition

Find it online: https://dishicious.com/tres-leches-cake-simple-soak/